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Use of Dusting Flour

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
In most cases, the bench and the dough must be dusted lightly with flour to prevent the dough from sticking to the bench and to the hands. Some bakers use light rye flour for dusting. Others prefer bread flour.
Whichever flour you use, one rule is very important: Use as little dusting flour as possible. Excessive flour makes seams difficult to seal and shows up as streaks in the baked product.

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